(Q37157375)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18464032%20AND%20SRC:MED&resulttype=core&format=json

7 January 2020

review article

1 reference

title

Antioxidant activity of proteins and peptides (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18464032%20AND%20SRC:MED&resulttype=core&format=json

7 January 2020

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18464032%20AND%20SRC:MED&resulttype=core&format=json

7 January 2020

Eric Decker

series ordinal

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18464032%20AND%20SRC:MED&resulttype=core&format=json

7 January 2020

author name string

Sarah S Kellerby

series ordinal

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18464032%20AND%20SRC:MED&resulttype=core&format=json

7 January 2020

publication date

1 May 2008

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18464032%20AND%20SRC:MED&resulttype=core&format=json

Critical Reviews in Food Science and Nutrition

7 January 2020

number of pages

12

1 reference

based on heuristic

inferred from page(s)

published in

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18464032%20AND%20SRC:MED&resulttype=core&format=json

7 January 2020

volume

48

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18464032%20AND%20SRC:MED&resulttype=core&format=json

7 January 2020

issue

5

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18464032%20AND%20SRC:MED&resulttype=core&format=json

7 January 2020

page(s)

430-441

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18464032%20AND%20SRC:MED&resulttype=core&format=json

Induction of redox instability of bovine myoglobin by adduction with 4-hydroxy-2-nonenal

7 January 2020

cites work

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Ferritin, iron homeostasis, and oxidative damage1,2 1Guest Editor: Mario Comporti 2This article is part of a series of reviews on “Iron and Cellular Redox Status.” The full list of papers may be found on the homepage of the journal.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

The pecking order of free radicals and antioxidants: lipid peroxidation, alpha-tocopherol, and ascorbate

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Amyloid beta-peptide (1-42)-induced oxidative stress and neurotoxicity: implications for neurodegeneration in Alzheimer's disease brain. A review

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Ferritins, iron uptake and storage from the bacterioferritin viewpoint

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

EPR spin trapping of protein radicals

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Antioxidant mechanisms of caseinophosphopeptides and casein hydrolysates and their application in ground beef

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Amyloidogenicity of rodent and human beta A4 sequences.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Antioxidant defenses and lipid peroxidation in human blood plasma

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Role of free radicals and catalytic metal ions in human disease: an overview

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Preparation of antioxidant enzymatic hydrolysates from alpha-lactalbumin and beta-lactoglobulin. Identification of active peptides by HPLC-MS/MS.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Methionine residues may protect proteins from critical oxidative damage.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Oxidation of methionine in proteins: roles in antioxidant defense and cellular regulation

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Methionine residues as endogenous antioxidants in proteins

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Oxidative modification of proteins during aging

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Effects of lactoferrin, phytic acid, and EDTA on oxidation in two food emulsions enriched with long-chain polyunsaturated fatty acids

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Reaction between protein radicals and other biomolecules

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Formation of methionine sulfoxide-containing specific forms of oxidized high-density lipoproteins

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Minimally modified low density lipoprotein-induced inflammatory responses in endothelial cells are mediated by cyclic adenosine monophosphate

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Effects of protein and peptide addition on lipid oxidation in powder model system

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Amino Acid and Protein Scavenging of Radicals Generated by Iron/Hydroperoxide System: An Electron Spin Resonance Spin Trapping Study

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

One- and two-electron oxidations of methionine by peroxynitrite

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Recent advances in the analysis of oxidized proteins

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Caseins and casein hydrolysates. 1. Lipoxygenase inhibitory properties

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Antioxidant properties of casein calcium peptides and their effects on lipid oxidation in beef homogenates

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

4-Hydroxynonenal-modified amyloid-beta peptide inhibits the proteasome: possible importance in Alzheimer's disease.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Excess brain protein oxidation and enzyme dysfunction in normal aging and in Alzheimer disease

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Protein oxidation in aging brain

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Reactive oxygen-mediated protein oxidation in aging and disease

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Free radical-mediated oxidation of free amino acids and amino acid residues in proteins

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Oxidation of Methionine Residues of Proteins: Biological Consequences

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Identification of specific oxidatively modified proteins in chicken muscles using a combined immunologic and proteomic approach

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Mechanisms of the antioxidant activity of a high molecular weight fraction of whey

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Review: Alzheimer's amyloid beta-peptide-associated free radical oxidative stress and neurotoxicity

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Anthocyanin antioxidant activity and partition behavior in whey protein emulsion

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Oxidative stability of bovine serum albumin- and sodium caseinate-stabilized emulsions depends on metal availability

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Cellular iron metabolism in health and disease

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Coordinate contribution of lipid oxidation and Maillard reaction to the nonenzymatic food browning

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

Ability of amino acids, dipeptides, polyamines, and sulfhydryls to quench hexanal, a saturated aldehydic lipid oxidation product.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390701425615

10.1080/10408390701425615

21 January 2018

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18464032%20AND%20SRC:MED&resulttype=core&format=json

7 January 2020

1 reference